This wonderful recipe has been in my family for as long as I can remember. My dad and husband always request it for their birthday cake. When you bake it, the aroma of cinnamon and clove fill the kitchen. —Heather Abel, Hale Center, Texas
"Many ethnic festivals are held here throughout the year. One in May is the Greek Hellenic Festival. My family enjoys Baklava—a traditional walnut strudel. The recipe (below) uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort."
—Judy Losecco, Buffalo
"I try hard to avoid sugar, but I don't want to give up sweet treats altogether," reports Connie Moore of Medway. Ohio. "Fruit spread provides wonderful flavor in desserts like these pastries. Made with convenient phyllo dough, they are light and crisp—flaky on the outside and chewy inside."
While visiting friends in New Zealand, I watched this dessert being made. Back at home, I came up with my own version. It’s great with vanilla ice cream or fresh whipped cream. —Carol Simpkins, Santa Cruz, California